Time:
Like space but more personal and precious, although you are free to use it as you wish, it will force you to travel in only one direction. It will be fair to all equally but some will get less than others. Sharing time with someone is the greatest gift you can receive.
Category Archives: Cooking
Cheese Soufflé
Simple soufflé recipe. with modern tools, making a soufflé is now very easy, and I should make it more often. Ingredients: 50g Butter / 50g Flour 300ml Milk 125g grated cheese (Gruyere, Cheddar or Emmental) … Continue reading
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Falafel
Falafel is a popular Middle Eastern “fast food” made of chickpeas, fresh herbs, and spices formed into small patties or balls. It’s thought that falafel originated in Egypt as Coptic Christians looked for a hearty replacement for meat during long … Continue reading
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Sauces – for reference
Mother sauces and their derivatives, a French cuisine must know ! 1. Béchamel (500ml milk, 30g butter, 30g flour, nutmeg, salt, white pepper) ├── Mornay (60-80g cheese, 1 egg yolk) └── Soubise (250g onions finely chopped) 2. Velouté (500ml chicken … Continue reading
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Moussaka chez Mamy
Even my mum is now following internet recipes for things that she has been doing for years ! Here is the link :http://www.lacuisinedebernard.com/2013/07/la-moussaka-grecque.html Obviously there is a few small secrets… She uses half-cooked potatoes as the first base layer for … Continue reading
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List of good dishes I can make
Below is a list of dishes I like and can cook to a standard that I would be happy to serve to my friends. Maybe one day, I should make a book of those recipes. It has recently evolved into … Continue reading
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Making some Bretzels today
We need to update the recipe to make it using Thermomix! This recipe was first published on the 5th of June 2022. Ingredients: 185g Flour 4g Yeast 1 teaspoon Sugar 1/2 teaspoon Salt for dough. 10g Sea salt for decorating … Continue reading
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The perfect Entrecote ?!
Cooking a large entrecôte (rib-eye steak) to be nicely warm inside while achieving a good sear on the outside can be approached in a few ways. Here are some considerations and methods for each technique: Pan-Seared and Oven-Finished … Continue reading
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Rice measures
I am always looking for these measures when making rice in the Slow cooker !
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Small Brioche Buns
I am trying a different recipe for these small brioche buns. This is work in progress. See my other recipes as well. Ingredients: 450g of Strong Flour (13g to 14g of Proteins per 100g of … Continue reading
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Lamb Shanks
Original post was 8th November 2020 I have made this recipe a few times and need to make a blog post for easy future access. No Photos yet of mine but trust me it is delicious. Ingredients … Continue reading
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Limoncello
I am making some Limoncello after our ski trip at Anne and Louis-Carl in Montgenevre, close to Turin. Anne had made some very nice Limoncello and I asked for the recipe, which she kindly shared. The recipe is very easy, … Continue reading
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Oli’s Duck Rillettes
I made some Duck rillettes! Another recipe that is very easy to do but requires a little bit of time. I am keen on learning recipes of the past, which have now become for most people something that you can … Continue reading
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Tarte Tatin – Oli simple way
A very simple apple tart which is always a success. There are a few complicated ways of making a “tarte tatin”. The following simple method makes a very decent tart… It is possible to upgrade this one with homemade caramel … Continue reading
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Mussels – Upgrading the Tesco version – Moules Frites
I pan fry with a small amount of butter a few carrots, some garlic, a couple of celery stalks and a bit of pepper. (The fancy ones from the larder, like the Madagascar pepper – VOATSIPERIFERY PEPPER) Add the mussels … Continue reading
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Walnut Oil
Decided to make some walnut oil with all the walnuts from my uncle in Belgium. I toasted them in a pan and then put them in sunflower oil. I will leave it all to infuse for a few weeks. I … Continue reading
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Chili con carne
I made a large quantity of Chili con carne so that Noe could have some to return to University in Bristol… It is very easy to make. Slow cook in the oven to let all the spices and flavours spread … Continue reading
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Sausage roll
I want to make some and want to save the recipe here… Ingredients : 500g of Mindec Pork 100 g of Pancetta Fresh Sage 2 sheets of puff pastry 1 small … Continue reading
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Blueberry Jelly Jam
Blueberry jam is a lot nicer if you make it yourself at home. I use only 44% sugar and juice of 2 limes to enhance the flavour. I filter the skins to make a jelly-like jam which I enjoy most … Continue reading
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Duck Confit
Super simple to do and is a perfect winter dish. Ingredients : 2 Duck Legs Appprox 750ml or up to 1L of Duck Fat. (In the butter aisle in the supermarket) Salt + Pepper … Continue reading
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Rustic – Pâté de Campagne – Terrine
I am having a go at making some rustic terrine this weekend. Ingredients : 500g Minced Porc or Shoulder that you mince yourself. 500g Porc liver. 500g Pork Belly. 250g Pancetta or Smoked bacon … Continue reading
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